Determination of by-products formed during the ethanolic fermentation, using batch and immobilized cell systems of Zymomonas mobilis and Saccharomyces bayanus

1983 ◽  
Vol 18 (1) ◽  
pp. 1-5 ◽  
Author(s):  
G. Amin ◽  
E. Eynde ◽  
H. Verachtert
Keyword(s):  
Zymomonas Mobilis ◽  
Immobilized Cell ◽  
Ethanolic Fermentation ◽  
Cell Systems ◽  
Saccharomyces Bayanus ◽  
By Products

The determination of betaine in sugar beet by-products

The Analyst ◽  
1936 ◽  
Vol 61 (729) ◽  
pp. 829 ◽  
Author(s):  
J. W. Blood ◽  
H. T. Cranfield
Keyword(s):  
Sugar Beet ◽  
By Products

scholarly journals Flour production from shrimp by-products and sensory evaluation of flour-based products

2013 ◽  
Vol 48 (8) ◽  
pp. 962-967 ◽  
Author(s):  
Thiago Mendes Fernandes ◽  
João Andrade da Silva ◽  
Ana Hermínia Andrade da Silva ◽  
José Marcelino de Oliveira Cavalheiro ◽  
Maria Lúcia da Conceição
Keyword(s):  
Sensory Evaluation ◽  
Sensory Analysis ◽  
New Products ◽  
Cholesterol Content ◽  
Pathogenic Microorganism ◽  
Sensorial Evaluation ◽  
Flour Production ◽  
Microbiological Analyses ◽  
By Products

The objective of this work was to evaluate the production of flour using by-products (cephalothorax) obtained from the shrimp (Litopenaeus vannamei) industry, and to perform a sensory analysis of shrimp flour-based products. Physicochemical and microbiological analyses on fresh cephalothorax and on manufactured flour were performed, as well as the determination of cholesterol content of this flour, and the sensorial evaluation of soup and pastry made with this flour. By the microbiological analyses, no pathogenic microorganism was detected in the samples. Physicochemical analyses of flour showed high levels of protein (50.05%) and minerals (20.97%). Shrimp cephalothorax flour showed high levels of cholesterol. The sensory evaluation indicated a good acceptance of the products, with satisfactory acceptability index (81% for soup, and 83% for pastry), which indicates that shrimp cephalothorax in the form of flour has a potential for developing new products.

LC-MS-(MS) determination of oxidative degradation products of nonylphenol ethoxylates, carboxylates and nonylphenols in water

2004 ◽  
Vol 50 (5) ◽  
pp. 227-234 ◽  
Author(s):  
M. Petrovic ◽  
P. Gehringer ◽  
H. Eschweiler ◽  
D. Barceló
Keyword(s):  
Electron Beam ◽  
Electron Beam Irradiation ◽  
Limit Of Detection ◽  
Degradation Products ◽  
Oxidative Degradation ◽  
Nonylphenol Ethoxylates ◽  
Beam Irradiation ◽  
Treatment Processes ◽  
By Products

A commercial blend of nonylphenol ethoxylates (NPEOs) was chosen as representative for non-ionic polyethoxylated surfactants to study the oxidative degradation of this class of surfactants in water using ozonation as well as electron beam irradiation with and without the addition of ozone as treatment processes. The electron beam irradiation processes applied represent so-called Advanced Oxidation Processes (AOPs); the combined ozone/electron beam irradiation is, moreover, the most powerful AOP which can be applied in aqueous systems. It was found that both ozonation and the two AOPs applied were able to decompose not only the NPEOs but also the polyethyleneglycoles (PEGs) formed as by-products from NPEO degradation to residual concentrations below the limit of detection. Moreover, the treatment processes were also used to study the oxidative degradation of nonylphenoxy acetic acid (NPEC) and of nonylphenol (NP) which are formed as by-products from biodegradation of NPEOs.

Table II : Quantitative determination of carbonyl compounds at different odour sources (concentrations in ppb) Rendering plant Gelatine plant neighbourhood neighbourhood Formaldehyde 40 16 Acetaldehyde 39 24 Acetone 36 73 Prcpanal 10 -Isobutyraldehyde 10 30 Pentanal 15 19 Hexanal 3.52 Heptanal 12.5 Octanal 10.5 Nonanal 1 2 acids (figure 7). However extractions always involve a serious decrease in sensitivity, while evaporation of the extract produces a solution in 0.1-0.5 ml of solvent, and only 1 pi of it can be brought in the gas chromatograph. Therefore work is in progress to enhance sensitivity by converting acids in­ to halogenated derivatives, which can be GC-analysed with the more sensitive electron-capture detector. For thiols a similar procedure is investigated as with aldehydes. One possibility is absorption of thiols in an alkaline solution and reaction with 2,4-dinitrochlorobenzene, yielding 2,4-dinitrofenylsulfides, which are analysed by HPLC (9). Sane improvements on removal of reagents at the one hand and on separation of sane by-products on the other hand have to be achieved in order to in­ crease the sensitivity with another factor of ten. 5. CONCLUSION The actual scope and limitations of chemical analysis of odour show that all problems can be tackled as far as emission is concerned. For iititiission measurements seme progress is necessary, but there is no essential reason why chemical analysis would be unable to attain the desired sensitivity for all types of odorants. There is no doubt that in a few years the last dif­ ficulties will be solved. In order to achieve real control of odour nui­ sance, automatic measurement is necessary on a long time basis. There again seme technical development is to be expected. Does this mean that machines are going to decide if an odour is pre­ sent or not? By no means, while the population will always be the reference, and psychophysical measurements will be necessary to make chemical analysis possible.

1986 ◽  
pp. 171-171
Keyword(s):  
Chemical Analysis ◽  
Quantitative Determination ◽  
Alkaline Solution ◽  
Automatic Measurement ◽  
The Other ◽  
Long Time ◽  
Time Basis ◽  
The One ◽  
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